Every year after Christmas I make a mad rush to the grocery store. Not to return gifts but to snatch up the heavily discounted Terry’s Chocolate Oranges. You know, the “whack and unwrap” chocolate oranges? I love the flavor combination of chocolate and orange, but in baking you really don’t see all that many recipes for this flavor combination. I did some digging for this recipe specifically for orange week.
These cupcakes have a deep, dark chocolate flavor that I paired with a chocolate ganache frosting. To continue the orange flavor I just added some orange zest to the ganache. It is impossible to not try at least one right away but the flavor deepens and melds if you stash the cupcakes in the fridge for a day and let them mature.
- 3/4 cup unsweetened cocoa powder
- 1 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 2 large eggs
- 3/4 cup orange juice
- 3/4 cup buttermilk
- 3 tablespoons vegetable oil
- 1/2 teaspoon pure vanilla extract
- zest of 1 orange
Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, orange juice, buttermilk, oil, vanilla and zest, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
Divide batter evenly among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 18 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.
Orange Sour Cream Ganache Frosting
- 10 ounces semi-sweet chocolate
Then stir in:
- 1 cup sour cream
- A pinch of salt
- Zest of one orange
Spread onto completely cooled cake. I just dipped the cupcakes into the frosting.